Two-toned, black and white frosted cookies.

Black and White Cookies

4 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

1 3/4 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract

 

White and Chocolate Frostings:

4 cups powdered sugar
1/3 to 1/2 cup boiling water
1 ounce semi sweet or bitter chocolate, melted

1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or lightly grease; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In a large mixing bowl, beat at medium speed on an electric mixer the sugar and butter until fluffy. Beat in eggs, milk and extracts, until smooth. With a wooden spoon, stir in flour mixture until just mixed.
4. Drop the dough by tablespoonfuls onto baking sheet about 2-inches apart.
5. Bake until edges are browned, about 15 to 20 minutes.
6. For White and Chocolate Frostings: Place powdered sugar in a bowl. Gradually stir in just enough boiling water until its a thick spreadable mixture.
7. Remove half the sugar mixture to another bowl. Stir the melted chocolate into one half, leaving the other half white.
8. With a pastry brush, decorate each cookie half with white frosting, half with chocolate. Place frosted cookies on wire racks to dry completely before storing.

Makes approximately 2 dozen cookies.